lis Gathering and Preserving Fruit. 



elaborated ; the fruit is therefore less aqueous and better fla- 

 vored. The change from a green to a yellowish color, at 

 that part of the fruit which is next to the wall or shade, may 

 be taken as the surest indication that gathering should be 

 proceeded with. Cherries, gooseberries, raspberries, &c., 

 should be allowed to ripen on the tree or bush. Such pears, 

 apples, &c., that do not, properly considered, attain maturity 

 on the tree, but require to lie in the fruit-room for some time, 

 should be gathered when they have attained full develop- 

 ment, and before the tree has ceased to vegetate. This 

 gathering may be resumed, from time to time, between the 

 end of September and the end of October, according to cir- 

 cumstances. Experience has shown that fruit will not keep 

 well on the tree after the latter has ceased to grow ; nor will 

 its flavor be so good, because the stoppage of vegetation im- 

 plies a corresponding fall of the temperature ; consequently 

 the elaboration of the fluid in their tissues cannot be effected. 

 On the contrary, we commonly see fruit become shrivelled 

 and dry, if gathered too soon. Hence the necessity of gath- 

 ering fruit at two different periods from one and the same 

 tree. First from the lower half of the tree, where vegeta- 

 tion ceases first, and eight or ten days later from the upper 

 half, or extremities of the tree. For this reason fruits are 

 sooner fit for gathering from espalier trees than from stan- 

 dards ; and likewise sooner from old trees than from young 

 and luxuriant ones. The best guide for ascertaining whether 

 they are fit for gathering is, their easy parting from the tree. 

 The different kinds of nuts, walnuts, chestnuts, &c., are bet- 

 ter in flavor, and presei"ve best, if left on the tree until they 

 drop of themselves. Grapes destined for either immediate 

 consumption, or to be preserved, must first have attained 

 complete maturity. The longer grapes are allowed to hang, 

 the more their saccharine properties will be enriched. In 

 localities where grapes ripen in the open air, they should be 

 kept from those ripened in houses or on espaliers. In storing 

 fruit, fine dry weather should be chosen, as then it is charged 

 with less humidity, consequently in the best condition for 

 being laid on the shelves of the fruit room. The best 



